HRP20110016T1 - Biskviti i keksi sa smanjenom količinom zasićene masti i postupak njihove proizvodnje - Google Patents

Biskviti i keksi sa smanjenom količinom zasićene masti i postupak njihove proizvodnje Download PDF

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Publication number
HRP20110016T1
HRP20110016T1 HR20110016T HRP20110016T HRP20110016T1 HR P20110016 T1 HRP20110016 T1 HR P20110016T1 HR 20110016 T HR20110016 T HR 20110016T HR P20110016 T HRP20110016 T HR P20110016T HR P20110016 T1 HRP20110016 T1 HR P20110016T1
Authority
HR
Croatia
Prior art keywords
oil
weight
fat
dough
fatty acids
Prior art date
Application number
HR20110016T
Other languages
English (en)
Croatian (hr)
Inventor
Hendrikus Paardekooper Robert
Noor Ahmadilfitri
Adriaan De Ruiter Gerhard
Mathilda Pieter Zieverink Martinus
Original Assignee
Sime Darby Malaysia Berhad
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=38670005&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=HRP20110016(T1) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Sime Darby Malaysia Berhad filed Critical Sime Darby Malaysia Berhad
Publication of HRP20110016T1 publication Critical patent/HRP20110016T1/hr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/16—Fatty acid esters
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/16—Fatty acid esters
    • A21D2/165—Triglycerides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/13—Snacks or the like obtained by oil frying of a formed cereal dough
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Landscapes

  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Confectionery (AREA)
  • Edible Oils And Fats (AREA)
  • Cereal-Derived Products (AREA)
  • Organic Low-Molecular-Weight Compounds And Preparation Thereof (AREA)
HR20110016T 2007-06-08 2011-01-11 Biskviti i keksi sa smanjenom količinom zasićene masti i postupak njihove proizvodnje HRP20110016T1 (hr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP07109873 2007-06-08
PCT/NL2008/050357 WO2008150169A1 (en) 2007-06-08 2008-06-06 Biscuits and crackers containing reduced levels of saturated fat and method for the manufacture thereof

Publications (1)

Publication Number Publication Date
HRP20110016T1 true HRP20110016T1 (hr) 2011-02-28

Family

ID=38670005

Family Applications (1)

Application Number Title Priority Date Filing Date
HR20110016T HRP20110016T1 (hr) 2007-06-08 2011-01-11 Biskviti i keksi sa smanjenom količinom zasićene masti i postupak njihove proizvodnje

Country Status (11)

Country Link
EP (1) EP2157865B1 (sl)
AT (1) ATE493032T1 (sl)
DE (1) DE602008004248D1 (sl)
DK (1) DK2157865T3 (sl)
ES (1) ES2358729T3 (sl)
HR (1) HRP20110016T1 (sl)
MY (1) MY146942A (sl)
PL (1) PL2157865T3 (sl)
PT (1) PT2157865E (sl)
SI (1) SI2157865T1 (sl)
WO (1) WO2008150169A1 (sl)

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2365756B1 (en) 2008-12-16 2018-11-07 Sime Darby Malaysia Berhad Use of a pumpable fat composition in the preparation of farinaceous dough and process for the manufacture of such fat composition
ES2464368T3 (es) 2009-06-12 2014-06-02 Mars, Incorporated Composiciones de chocolate que contienen oleogel de etilcelulosa y métodos de preparación
GB2485421B (en) 2010-11-15 2016-05-25 Mars Inc Dough products exhibiting reduced oil migration
EP2471375A1 (en) 2010-12-29 2012-07-04 Nestec S.A. Use of oil powder, oil flakes and oil cream for dough
US8906441B2 (en) 2011-09-22 2014-12-09 Hormel Foods Corporation Peanut spread
CA2884068C (en) 2012-09-28 2021-04-27 Mars, Incorporated Heat resistant chocolate

Family Cites Families (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0206850A3 (en) * 1985-05-24 1988-08-31 NABISCO BRANDS, Inc. Soft cookies having bloom resistance
EP0687142B1 (en) * 1993-03-04 1997-01-15 Loders Croklaan B.V. Bakery fats ans bakery doughs and batters containing them
US5908655A (en) * 1997-10-21 1999-06-01 Danisco A/S Shortening system, products therewith, and methods for making and using the same
EP1057887A1 (en) * 1999-06-01 2000-12-06 Danisco A/S Shortening system
PT1287825E (pt) * 2001-09-04 2006-06-30 Loders Croklaan Bv Misturas que compreendem um acido gordo substituido ou um seu derivado
BRPI0508872A (pt) * 2004-03-15 2007-09-04 Danisco composição emulsificante para gordura
CA2573014A1 (en) * 2004-07-02 2006-02-09 Cargill, Incorporated Fat products containing little or no trans-fatty acids

Also Published As

Publication number Publication date
WO2008150169A1 (en) 2008-12-11
EP2157865B1 (en) 2010-12-29
PT2157865E (pt) 2011-04-06
EP2157865A1 (en) 2010-03-03
MY146942A (en) 2012-10-15
SI2157865T1 (sl) 2011-05-31
PL2157865T3 (pl) 2011-05-31
DK2157865T3 (da) 2011-02-28
ATE493032T1 (de) 2011-01-15
DE602008004248D1 (de) 2011-02-10
ES2358729T3 (es) 2011-05-13

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